Tannins are natural compounds that wine takes from grape skins, seeds and stems, and from oak barrels. They are a texture, not a flavor: the drying grip you feel on your gums and tongue after a sip of red. Red wine has more because it ferments with its skins, and most white wine does not.
Why does your mouth feel dry? Tannins bind to the proteins in your saliva. With less of that slick coating, your mouth feels rough and puckered, a little like strong black tea.
Where do tannins in wine come from?
Four parts of the grape and the cellar add tannin to a wine.
- Skins. The main source. Thick-skinned grapes such as Cabernet Sauvignon give more tannin than thin-skinned Pinot Noir.
- Seeds. Seed tannin is harsher and more bitter, so winemakers press gently to avoid crushing them.
- Stems. Stems taste green and astringent. Most winemakers remove them, though some keep a share of whole clusters for structure.
- Oak barrels. Wood adds its own tannin, along with notes such as vanilla and spice.
Why does red wine have more? Red grapes ferment with their skins for days or weeks, and the skins release color and tannin into the wine. For most white wine, the juice leaves the skins before fermentation starts. Rosé sits in between, with only a short time on the skins. Our guide to how red and white wine are made walks through each step.
Wine is not the only source. Black tea, dark chocolate and walnuts with their skins on carry tannins too.
Tannin, acidity or dryness? Three words people confuse
All three can make a wine seem "dry", but they are different things.
| Word | What it is | How you notice it |
|---|---|---|
| Tannin | A texture from skins, seeds, stems and oak | Your gums and tongue feel dry and grippy, and the feeling lingers |
| Acidity | The wine's natural tartness | Your mouth waters and the sides of your tongue tingle |
| Dry | A wine with no noticeable sweetness | It does not taste sweet; the word says nothing about grip |
So a dry wine is simply not sweet. A crisp white can be dry with almost no tannin. A young Cabernet Sauvignon is usually dry and firmly tannic. If your mouth waters, that is acidity. If it feels like it needs a sip of water, that is tannin. For how dry and sweet wines differ, see our dry vs sweet wine guide.
Which red wines are low in tannin, and which are high?
Grape and winemaking set the level. Pinot Noir is usually low in tannin, red blends often sit in the middle, and Cabernet Sauvignon is usually firm. Here is a ONEHOPE bottle of each to try.
| Tannin | How it feels | A ONEHOPE bottle to try |
|---|---|---|
| Low | Soft and silky, with little drying | 2021 Hospitality Pinot Noir |
| Varies, often medium | Depends on the grapes in the blend; often a moderate grip | 2022 Vintner Red Blend |
| High | A firm grip on gums and tongue, with a long finish | 2024 Reserve Paso Robles Cabernet Sauvignon |
Looking for a low-tannin red? Start with Pinot Noir. Gamay and Grenache are soft as well. The 2021 Hospitality Pinot Noir brings ripe strawberry and Bing cherry, a touch of cinnamon and a smooth, silky finish. For a little more grip, the 2022 Reserve Monterey Pinot Noir has textured tannins with dried cranberry, cherry, sassafras and umami.
Red blends vary with the grapes in them. The 2022 Vintner Red Blend is smooth and full-flavored, with cherry, raspberry, cocoa powder and vanilla.
Cabernet Sauvignon sits at the firm end. The 2024 Reserve Paso Robles Cabernet Sauvignon is bold and densely structured, with dried herbs, vanilla and chocolate. Our Cabernet Sauvignon guide goes deeper. For every grape from light to bold, see our guide to the types of red wine.
How does winemaking change tannin?
The same grape can make a softer or a firmer wine. Three choices in the cellar make the difference.
- Time on the skins. The longer the skins and seeds soak in the juice, the more tannin the wine takes in.
- Oak. New barrels add more wood tannin than older ones. In the 2021 Field to Table Red Blend, smooth oak frames dark cherry and spice, with leather and dried rose petals on the finish.
- Blending. Winemakers combine grapes to balance fruit, acidity and tannin. Our red blend guide explains how.
Time in the bottle matters too. As a red ages, its tannins slowly link together, and some settle out as sediment. The wine feels softer as a result. Most wine is made to enjoy young, though, so age is not a requirement.
What softens tannin?
Fat and protein. Tannin binds to the protein and fat in food instead of your saliva, so a firm red tastes rounder with each bite. That is why the 2023 Vintner Cabernet Sauvignon, with dark berries, toffee and hints of vanilla, suits a beef filet. Our guide to wine with steak goes cut by cut, and the wine and cheese pairing guide covers aged and blue cheeses.
Air. A young, firm red opens up after time in a decanter or glass. Our serving temperature guide covers decanting, and why a red served too cold feels harsher.
Age. Years in the bottle soften tannin, as above.
Some foods work against tannin. Oily fish can make a tannic red taste metallic, and chili heat feels hotter next to it. Our food and wine pairing chart suggests softer matches for both.
How can you taste tannin at home?
- Brew a cup of black tea and let it steep a few minutes too long. Once it cools, take a sip. That drying feel is tannin.
- Pour a Pinot Noir and a Cabernet Sauvignon side by side.
- Sip each and notice where you feel it: gums, inside your cheeks, or the middle of your tongue.
- Count how long the drying lasts after you swallow. A firmer red holds on longer.
- Take a bite of hard cheese, then sip the Cabernet again. The grip should feel softer.
Rinse with water between wines so each one starts fresh.
Find a red for your table
Browse our red wine collection to compare Pinot Noir, red blends and Cabernet Sauvignon. ONEHOPE Wine also gives back.
Frequently asked questions
What are tannins in wine?
Tannins are natural compounds from grape skins, seeds and stems, and from oak barrels. In the glass they are a texture: the drying grip you feel after a sip of red wine. Our wine glossary has more wine words in plain English.
Which red wines are low in tannin?
Pinot Noir is the classic low-tannin red, because its thin skins give less tannin. Gamay and Grenache are other soft, low-tannin reds, and Merlot is usually softer than Cabernet Sauvignon. Fruit-forward red blends usually sit in the middle, and Cabernet Sauvignon sits at the firm end.
Do white wines have tannins?
Very little. Most white juice leaves the skins before fermentation. A white aged in oak, or made with some skin contact, can carry a light grip.
Why does red wine make my mouth feel dry?
Tannins bind to the proteins in your saliva, so your mouth feels less slick and more rough. That feeling is texture, not a lack of sweetness.
Do tannins soften with age?
Yes. Over years in the bottle, tannins link together and some settle as sediment, so an older red feels smoother. Air in a decanter softens a young red in the short term.
What food goes with tannic wine?
Food with fat and protein, such as steak, lamb and hard or blue cheeses. Those foods soften the grip, so the wine tastes rounder. Oily fish and very spicy dishes are harder matches. For lamb, see our guide to wine with lamb.
